Fresh easy garlic–all of the flavor and none of the peeling–sounds too good to be true I know. It’s in the scapes, also called garlic whistles, that we can make some wonderful “convenience food” ...

Harvesting garlic scapes, the tender stems produced before the bulb matures, is great way to encourage bulb growth and can add a tasty green to your diet. This is a strong, concentrated condiment, ...

LITTLE ROCK — Black garlic? Yes, indeed. It is nothing more than garden-variety garlic, Allium sativum, that is fermented with heat for 30 days, but the taste is entirely different. You can eat it raw ...

Green garlic had been fermenting in a small jar on my kitchen counter for about four days when a friend kindly asked whether it'd be okay if he opened the window. Nothing reached Époisses-level stinky ...

In terms of complex, funky flavor, it doesn’t get much better than fermented foods. If you want to try your hand at fermenting, but are a bit intimidated by the process, just relax; this recipe only ...

Bon Appétit test kitchen manager, Brad Leone, is back with the fourth episode of "It’s Alive," and this time he’s making fermented garlic honey. If that sounds simple...it is. That doesn't mean Brad ...

As featured in "The Rise," Samuelsson's recipe for Baked Sweet Potatoes with Garlic-Fermented Shrimp Butter is in honor of David Zilber, former head of the Noma Fermentation Lab in Copenhagen. This ...